Young-Myoung Kim

Inhibitory Activity of Intracellular Lipid Accumulation by Various Marine Extracts in HepG2 Cells

This study was performed to promote the effective utilization of edible marine resources and to develop functional food material from edible marine resource extracts for inhibiting lipid accumulation in liver. Edible marine resource extracts (ME) were prepared by hot water (MWE) and 80% ethanolic (MEE), and both the MWE and MEE extracts were assessed as to their cell cytotoxicity, and Oil Red O staining. Results demonstrated that ME showed no cytotoxic effects. However, treatment with MEE in the concentration of 1000, 500, and 250 µg/mL significantly inhibited the lipid accumulation in HepG2 cells compared to MWE. Especially, among the 80% ethanolic extracts, Pagrus major, Larimichthys polyactis, Clupea pallasii, Octopus minor, Enteroctopus dofleini, Styela clava, dried sea mustard, and Enteromorpha intestinalis showed greater lipid accumulation inhibitory activity than the others.

Quality of Steam Cooked Surimi Gel Prepared using Sandfish Arctoscopus japonicus Meat

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish- flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at 25℃, cooked in hot water for 30 min at 90℃, and finally chilled for 20 min at 4℃. The effects of the pretreat-ment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.